KR0140981B1 - Producing method of yeast extract - Google Patents

Producing method of yeast extract

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Publication number
KR0140981B1
KR0140981B1 KR1019900702265A KR900700265A KR0140981B1 KR 0140981 B1 KR0140981 B1 KR 0140981B1 KR 1019900702265 A KR1019900702265 A KR 1019900702265A KR 900700265 A KR900700265 A KR 900700265A KR 0140981 B1 KR0140981 B1 KR 0140981B1
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KR
South Korea
Prior art keywords
yeast
chitosan
yeast extract
added
autolysis
Prior art date
Application number
KR1019900702265A
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Korean (ko)
Other versions
KR900701181A (en
Inventor
아끼라 오리가네
다까시 사또
Original Assignee
다께자와 가쯔사브로
오리엔탈고우보고오교가부시끼가이샤
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Publication of KR900701181A publication Critical patent/KR900701181A/en
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Publication of KR0140981B1 publication Critical patent/KR0140981B1/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01017—Lysozyme (3.2.1.17)
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
    • B60J—WINDOWS, WINDSCREENS, NON-FIXED ROOFS, DOORS, OR SIMILAR DEVICES FOR VEHICLES; REMOVABLE EXTERNAL PROTECTIVE COVERINGS SPECIALLY ADAPTED FOR VEHICLES
    • B60J7/00—Non-fixed roofs; Roofs with movable panels, e.g. rotary sunroofs
    • B60J7/08—Non-fixed roofs; Roofs with movable panels, e.g. rotary sunroofs of non-sliding type, i.e. movable or removable roofs or panels, e.g. let-down tops or roofs capable of being easily detached or of assuming a collapsed or inoperative position
    • B60J7/10—Non-fixed roofs; Roofs with movable panels, e.g. rotary sunroofs of non-sliding type, i.e. movable or removable roofs or panels, e.g. let-down tops or roofs capable of being easily detached or of assuming a collapsed or inoperative position readily detachable, e.g. tarpaulins with frames, or fastenings for tarpaulins
    • B60J7/102—Readily detachable tarpaulins, e.g. for utility vehicles; Frames therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A23L3/3427—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O in which an absorbent is placed or used
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/34635—Antibiotics
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/3463—Organic compounds; Microorganisms; Enzymes
    • A23L3/3571—Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
    • A23L3/358—Inorganic compounds
    • A—HUMAN NECESSITIES
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    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/14—Yeasts or derivatives thereof
    • A23L33/145—Extracts
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
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    • B60J7/10—Non-fixed roofs; Roofs with movable panels, e.g. rotary sunroofs of non-sliding type, i.e. movable or removable roofs or panels, e.g. let-down tops or roofs capable of being easily detached or of assuming a collapsed or inoperative position readily detachable, e.g. tarpaulins with frames, or fastenings for tarpaulins
    • B60J7/106—Non-fixed roofs; Roofs with movable panels, e.g. rotary sunroofs of non-sliding type, i.e. movable or removable roofs or panels, e.g. let-down tops or roofs capable of being easily detached or of assuming a collapsed or inoperative position readily detachable, e.g. tarpaulins with frames, or fastenings for tarpaulins readily detachable hard-tops
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B60—VEHICLES IN GENERAL
    • B60J—WINDOWS, WINDSCREENS, NON-FIXED ROOFS, DOORS, OR SIMILAR DEVICES FOR VEHICLES; REMOVABLE EXTERNAL PROTECTIVE COVERINGS SPECIALLY ADAPTED FOR VEHICLES
    • B60J7/00—Non-fixed roofs; Roofs with movable panels, e.g. rotary sunroofs
    • B60J7/185—Locking arrangements
    • B60J7/19—Locking arrangements for rigid panels
    • B60J7/194—Locking arrangements for rigid panels for locking detachable hard-tops or removable roof panels to the vehicle body
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
    • B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
    • B65D81/266—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for absorbing gases, e.g. oxygen absorbers or desiccants
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
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    • B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
    • B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
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Abstract

The invention provides a method for preserving food, which comprises adding at least one compound selected from among protamine, chitosan and lysozyme to food and keeping the food in a substantially hermetically sealed state in the presence of a deoxidizer. This method makes it possible to prevent denaturation of food by, e.g., yeast, which has been difficult with the aid of a naturally occurring antibacterial substance.

Description

[발명의 명칭][Name of invention]

효모 추출물의 제조 방법How to prepare yeast extract

[발명의 분야][Field of Invention]

본 발명은 효모 추출물의 제조방법에 관한 것이며 보다 상세하게는, 식품 조미료, 식품의 영양 첨가제, 미생물 배양용 배지 등으로서 사용될 수 있는 효모 추출물의 제조 방법에 관한 것이다.The present invention relates to a method for producing a yeast extract, and more particularly, to a method for producing a yeast extract that can be used as food seasonings, nutritional additives of food, microorganism culture medium and the like.

[종래기술][Private Technology]

고기 추출물, 야채 추출물, 생선 추출물 등과 같이 효모 추출물은 화학 조미료에 의해서는 얻을 수 없는 복잡한 맛과 풍미를 지니고 있고, 따라서 식품 조리료로서 자주 사용되어 있다. 덧붙여서, 효모 추출물은 영양 성분이 풍부하고, 또한 영양 첨가용으로 또는 다양한 미생물의 성장 배지의 성분으로서 널리 사용되어 왔다.Yeast extracts, such as meat extracts, vegetable extracts, and fish extracts, have complex tastes and flavors that cannot be obtained by chemical seasonings, and are therefore frequently used as food cooking ingredients. In addition, yeast extracts are rich in nutrients and have been widely used for nutrient additions or as components of growth media of various microorganisms.

이러한 종류의 효모 추출물은 지금까지는 자가분해, 효소를 사용한 분해,산,염기,염 등을 사용한 화학적 분해에 의해 제조되어 왔고 각 방법들은 나름대로 특징이 있다.Yeast extracts of this kind have been produced by chemical decomposition using autolysis, enzyme decomposition, acid, base, salt and so on, and each method has its own characteristics.

자가분해에 따르면, 효모균 자체가 가진 효소력이 사용되고 따라서, 효모균이 신선할수록 자가분해가 일어나기 어렵다. 더나아가, 반응이 느리고 그 수율이 낮지만 이 방법은 우수한 맛이 특징이다.According to the autolysis, the enzymatic force possessed by the yeast is used, and therefore, the fresher the yeast, the less likely it is to undergo autolysis. Furthermore, the reaction is slow and the yield is low, but this method is characterized by good taste.

자가분해를 촉진하기 위하여, 에틸아세테이트, 톨루엔 등과 같은 유기 용매가 주로 사용된다. 덧붙여서, 곰팡이,세균 등으로부터 수득한 효소가 가해지는 효소를 이용한 분해, 고농도의 염류의 첨가 등과 같은 다른 방법들이 또한 사용되어 왔다.In order to promote autolysis, organic solvents such as ethyl acetate, toluene and the like are mainly used. In addition, other methods have also been used, such as degradation with enzymes to which enzymes obtained from fungi, bacteria and the like are added, addition of high concentrations of salts, and the like.

[발명에 의해 해결되어야 할 문제점들][Problems to be Solved by the Invention]

그러나, 이러한 종래 기술 방법에서는, 자가 분해를 촉진하기 위해 사용되는 몇가지 물질들이 자연산 물질로부터 유도되지 않고, 효모세포의 강제적인 소화가 방법에 포함되기 때문에 수율은 비록 양호할지라도, 결과 생성물은 효모 추출물이 본질적으로 지닌 맛과 풍미에 있어서 충분히 만족스럽지 못하다. 덧붙여서, 소화 촉진제가 첨가된 효모 추출물은 용매의 증발 또는 분리, 염류의 탈염 등의 단계를 필요로하고, 결과적으로 복잡한 단계들을 필요로한다. 더우기, 이는 첨가제에 따라, 식품 조미료로서의 용도가 제한된다는 점에서 또한 불리하다. 즉, 지금까지 효모 추출물은 제조하기 위한 각종의 방법들이 공지되어 있지만 자연 물질을 제조하고자 할때는, 수율이 낮고 비용이 많이 들기때문에 그 방법은 만족스럼지 못하다. 효모의 소화를 위해 촉진제를 참가하는 것은 상기에서 기술된 결점이 포함되는 문제에 부닥친다.However, in this prior art method, although the yield is good because some substances used to promote autolysis are not derived from natural substances and the forced digestion of yeast cells is included in the method, the resulting product is a yeast extract. It is not satisfactory enough in this inherent taste and flavor. In addition, yeast extracts with added digestion accelerators require steps such as evaporation or separation of solvents, desalination of salts, and consequently complex steps. Moreover, this is also disadvantageous in that the use as a food seasoning is limited, depending on the additive. That is, until now, a variety of methods for producing yeast extracts are known, but when preparing natural substances, the method is not satisfactory because of low yield and high cost. Participating promoters for the digestion of yeast poses a problem involving the drawbacks described above.

[문제점들을 해결하기 위한 방법][How to solve the problems]

효모 추출액을 제조하기 위한 종래 기술 방법에 포함된 상기에서 기술된 문제점들을 해결하기 위한, 그리고 양호한 수율로 우수한 맛과 풍미를 갖는 효모 추출물을 제조하기 위한 광범위한 실험 및 연구의 결과로서 본 발명자들은 본 발명을 완성하기에 이르렀다.As a result of extensive experiments and studies for solving the above-mentioned problems included in the prior art methods for preparing yeast extracts and for producing yeast extracts with good taste and flavor in good yields, the inventors Came to complete.

본 발명의 요점은 효소추출물을 제조하는데 있어서 조물질로서 효소에 키토산 (chitosan)을 가하는 것이다. 본 발명은 조물질로서 살아있는 효소에 0.01~3 중량%의 키토산을 가함을 특징으로 하는 효모 추출물의 제조방법에 관한 것이다.The gist of the present invention is to add chitosan to the enzyme as a crude material in preparing the enzyme extract. The present invention relates to a method for producing a yeast extract, characterized in that 0.01 to 3% by weight of chitosan is added to a living enzyme as a crude substance.

본 발명은 또한 2.5~7.5의 pH 범위에서 30~54℃로 10~20시간동안 살아있는 효모에 0.01~3중량%의 키토산을 가하여 자가분해를 일으킴을 특징으로 하는 효모 추출물의 제조방법에 관한 것이다.The present invention also relates to a method for producing a yeast extract, characterized in that the autolysis occurs by adding 0.01-3% by weight of chitosan to live yeast for 10-20 hours at 30-54 ° C. in a pH range of 2.5-7.5.

키토산은 게, 새우, 크릴 등과 같은 갑각류의 껍질, 곤충류, 균류, 세포벽 등으로부터 수득되는데, 그 안에서 키토산은 칼슘 또는 단백질과의 착물로서 존재한다. 키토산은 식물에 의해 대량생산되는 셀룰로오스와 유사한 구조를 갖는다. 키토산은 고분자 응집제로서 폐물 처리용으로, 화장품용 모발 세트제로서, 지혈 또는 상처 치료 등을 위한 의약품 용으로 및 식용박막, 농후제, 유제안정제 등과 같은 다른 식품 재료로서 최근에 사용되고 있는 자연산 물질이다. 본 발명에 따르면, 효모 추출물을 제조하는데 있어서 효모에 키토산을 가함으로써 종래 기술에서의 문제점들을 해결하였다.Chitosan is obtained from shells of crustaceans such as crabs, shrimps, krill and the like, insects, fungi, cell walls and the like, in which chitosan exists as a complex with calcium or protein. Chitosan has a structure similar to cellulose that is mass produced by plants. Chitosan is a naturally occurring substance that is recently used as a polymer flocculant for waste treatment, as a cosmetic hair set, for medicine for hemostasis or wound treatment, and as another food material such as edible thin film, thickener, emulsion stabilizer and the like. According to the present invention, the problem in the prior art was solved by adding chitosan to the yeast in preparing the yeast extract.

본 발명에서 사용된 효모로는 사카로미세스(Saccharomyces) 속 및 피키아(Pichia)속에 속하는 식용 호모 뿐만 아니라 소위 야생효모도 포함된다.Yeasts used in the present invention include so-called wild yeast as well as edible homosexuals belonging to the genus Saccharomyces and Pichia.

본 발명은 자가분해를 일으키도록 이들 효모에 주로 키토산을 가함을 특징으로 한다.The present invention is characterized by adding chitosan mainly to these yeasts to cause autolysis.

상술한 키토산의 첨가량은 수분 함량, 점성도, 분자량, 아세틸기이탈 반응률 등에 따라 적당히 조정되자만, 그의 첨가량은 조효모(살아있는 효모)를 기준으로 0.01~3% 범위이다. 그 양이 0.01% 미만일때는 아무런 효과가 없고 이는 부적당하다. 더 나아가 그양이 3%를 초과할 때라도 단순히 비용은 증가하지만 효과는 그리 크지 않고 이는 부적당하다. 따라서, 0.05%~2% 범위의 첨가량이 가장 바람직하다. 이 범위 내의 첨가는 또한 비용에 있어서 가장 효과적인 효율을 제공한다.The addition amount of chitosan described above is appropriately adjusted according to the moisture content, viscosity, molecular weight, acetyl leaving reaction rate, etc., but the addition amount thereof is in the range of 0.01 to 3% based on the crude yeast (living yeast). When the amount is less than 0.01%, there is no effect and this is inappropriate. Furthermore, even when the amount exceeds 3%, the cost simply increases, but the effect is not so great, which is inadequate. Therefore, the addition amount in the range of 0.05%-2% is the most preferable. Additions within this range also provide the most efficient efficiency in cost.

키토산의 사용에 있어서 아세트산, 시트르산, 타르타르산 등과 같은 산에 키토산을 미리 용해시키는 것이 바람직하다.In the use of chitosan, it is preferable to dissolve chitosan in advance in an acid such as acetic acid, citric acid, tartaric acid and the like.

키토산 용액을 살아있는 효모의 현탁액에 가한 후에 혼합물을 2.5~7.5의 pH에서 30~54℃로 10~20 시간 동안 교반하거나 이러한 조건하에 세워서 방치하여 자가분해를 일으키는 것이 바람직하다.After the chitosan solution is added to the suspension of live yeast, the mixture is preferably stirred for 10-20 hours at 30-54 ° C. at a pH of 2.5-7.5 or left standing under these conditions to cause autolysis.

효모의 자가분해 용액을 원심분리하고 생성된 상층액을 그대로 농축시키거나 분무 건조법에 의해 건조 시킴으로서 반죽 같은 효모 추출물 또는 분산효모 추출물을 수득한다.The yeast extract or dispersed yeast extract is obtained by centrifuging the autolysis solution of yeast and concentrating the resulting supernatant as it is or by drying by spray drying.

[작용][Action]

키토산이 효모 추출물의 제조에 첨가될 때, 그 기작은 키토산이 조물질로서 효모에 어떻게 작용하는가까지 정확하게 알려져 있지는 않다. 그렇지만, 키토산이 효모의 자가분해용 촉매로서 작용하여 고수율로 호모 추출물을 산출한다는 것이 실험적으로 확증되어 왔고 이 방법은 본 발명의 효모 추출물의 제조에 있어서 종래 방법에서와 같은 탈염 또는 증류, 용매의 제기 등과 같은 복잡한 실시단계가 필요하지 않은 뛰어난 장점이 있다.When chitosan is added to the production of yeast extracts, the mechanism is not exactly known how chitosan acts on yeast as crude. However, it has been experimentally confirmed that chitosan acts as a catalyst for self-decomposition of yeast to yield a homo extract in high yield, and this method can be used for the desalting, distillation, and solvent as in the conventional method in the preparation of the yeast extract of the present invention. This has the advantage of not requiring complex implementation steps such as filing.

다음에, 본 발명의 시험예 및 실시예가 기술되어 있다.Next, test examples and examples of the present invention are described.

[시험예 1][Test Example 1]

4개의 용기에, 각각 100g의 압축된 제빵용 효모를 100ml의 물에 분산시키고, 20g의 빙초산에 용해된 20g의 키토산의 용액을 0.2중량%, 0.5중량% 및 1.0중량%의 키토산 첨가량으로 현탁액에 가한다. 0~20시간의 추출시간동안, pH 및 효모 추출물의 수율을 조사한다. 모든 경우에 처리온도는 45℃ 이다.In four containers, each 100 g of compressed baker's yeast is dispersed in 100 ml of water, and a solution of 20 g of chitosan dissolved in 20 g of glacial acetic acid is added to the suspension at an amount of 0.2%, 0.5% and 1.0% by weight of chitosan. Add. During the extraction time of 0-20 hours, the pH and yield of the yeast extracts are investigated. In all cases the treatment temperature is 45 ° C.

대조 표준용으로, 2%의 톨루엔을 가하고 같은 방법을 수행한다.For control, 2% toluene is added and the same method is performed.

결과를 하기의 표 1에 나타낸다.The results are shown in Table 1 below.

[시험예 2][Test Example 2]

처리온도를 45℃, 50℃ 및 55℃ 로 변화시키고 다른 조건은 시험예 1 에서와 동일하게하여 pH 및 수율의 변화를 조사한다.The treatment temperature is changed to 45 ° C., 50 ° C. and 55 ° C. and the other conditions are the same as in Test Example 1 to investigate the change in pH and yield.

결과를 하기의 표 2에 나타낸다.The results are shown in Table 2 below.

[시험예 3][Test Example 3]

키토산 및 아세트산의 용액에 용해된 아세트산의 양을 변화시키고 최초의 pH를 변화시키지만 키토산의 첨가량을 0.2% 로 일치시키고 다른 조건은 시험예 1 에서와 동일하게 하여 최종 pH 및 수율의 변화를 조사한다.The amount of acetic acid dissolved in the solution of chitosan and acetic acid is changed and the initial pH is changed, but the addition amount of chitosan is matched to 0.2%, and the other conditions are the same as in Test Example 1 to investigate the change in final pH and yield.

결과를 하기의 표 3에 나타낸다.The results are shown in Table 3 below.

[실시예 1]Example 1

1ℓ의 물에 1kg의 압축된 제빵용 효모(300g의 건조효모)를 분산시켜 효모 크림을 제조한다. 20g의 키토산(Yaizu Fisheries Chemical Co., Ltd. 제조)을 20g의 빙초산에 미리 용해시키고, 그 용액을 상기에 기술한 효모크림에 교반하면서 가한다. 본 효모크림의 pH 및 온도를 5.5 및 45℃로 조정하고 교반과 함께 18 시간에 걸쳐 효모를 자가분해시킨다.A yeast cream is prepared by dispersing 1 kg of compressed baker's yeast (300 g of dry yeast) in 1 L of water. 20 g of chitosan (manufactured by Yaizu Fisheries Chemical Co., Ltd.) was previously dissolved in 20 g of glacial acetic acid, and the solution was added to the yeast cream described above with stirring. The pH and temperature of this yeast cream are adjusted to 5.5 and 45 ° C. and the yeast is autolyzed over 18 hours with stirring.

본 효모의 자가분해 용액을 그대로 원심분리하고 상층액을 회수하고 분무 건조시켜 150g의 효모 추출물 분말을 수득한다.The autolysis solution of the yeast was centrifuged as it was, the supernatant was collected and spray dried to obtain 150 g of yeast extract powder.

생성된 효모 추출물 분말은 분상 수프의 조물질로서 사용되고, 그럼으로써 양호한 풍미를 갖는 수프를 수득한다.The resulting yeast extract powder is used as crude in powdered soup, whereby a soup with good flavor is obtained.

[실시예 2]Example 2

1ℓ의 물에 1kg의 압축된 양조효모(300g의 건조 효모)를 분산시켜 효모크림을 제조한다. 15g의 키토산(Shin-Nippon Chemicla Co., Ltd.)을 20g의 10% 시트르산 용액에 미리 용해시킨 후, 생성된 용액을 상기에 기술된 효모크림에 교반하면서 가한다. 본 효모크림의 pH 및 온도를 5.0 및 45℃로 조정하고 교반과 함께 15시간에 걸쳐 효모를 자가분해 시킨다.Yeast cream is prepared by dispersing 1 kg of compressed brewer's yeast (300 g of dry yeast) in 1 L of water. After 15 g of chitosan (Shin-Nippon Chemicla Co., Ltd.) is dissolved in 20 g of 10% citric acid solution in advance, the resulting solution is added to the yeast cream described above with stirring. The pH and temperature of this yeast cream are adjusted to 5.0 and 45 ° C. and the yeast is autolyzed over 15 hours with stirring.

본 효모의 자가분해 용액을 그대로 원심분리하고 상층액을 회수하고 농축시켜 300g의 효모 추출물 반죽을 수득한다. 반죽은 상기에 기술된 실시예 1에서와 같이 우수하다.The autolysis solution of this yeast was centrifuged as it was, and the supernatant was collected and concentrated to obtain 300 g of yeast extract batter. The dough is as good as in Example 1 described above.

[발명의 효과][Effects of the Invention]

본 발명은 상기에 기술된 바와같이 구성되었고 하기에 기술된 효과를 나타낸다.The present invention has been constructed as described above and exhibits the effects described below.

효모 추출물의 제조에 있어서 키토산을 첨가함으로써, 키토산은 효모의 자가분해를 위한 촉매로서 작용하고 따라서 효모 추출물이 고수율로 수득될 수 있다. 상기 키토산은 자연산 물질이고 통상적인 촉매의 경우에 요구되는 것과 같은 분리 또는 탈염 처리와 같은 후-처리를 필요로 하지 않으므로 제조단계가 단순화될 수 있다.By adding chitosan in the production of the yeast extract, the chitosan acts as a catalyst for the autolysis of the yeast and thus the yeast extract can be obtained in high yield. The manufacturing step can be simplified since the chitosan is a natural material and does not require post-treatment such as separation or desalting treatment as required for conventional catalysts.

덧붙여서, 키토산이 자연산 물질이라는 사실은 수득된 효모 추출물을 안전하게 먹을 수 있다는 커다란 장점을 제공한다.In addition, the fact that chitosan is a natural substance provides a great advantage that it is safe to eat the yeast extract obtained.

Claims (8)

살아있는 효모와 물의 혼합물에 키토산을 첨가하여, pH 2.5-7.5, 30-54℃에서 10-20 시간 효모를 자가분해시켜서 자가분해액(autolysate)을 형성시키고, 자가분해액을 원심분리하여, 상등액을 얻고, 상등액을 농축 또는 건조하는 것을 특징으로 하는 효모추출물의 제조법.Chitosan was added to the mixture of live yeast and water to autolyze the yeast for 10-20 hours at pH 2.5-7.5, 30-54 ° C. to form autolysate, and the autolysate was centrifuged to separate the supernatant. The method for producing yeast extract, characterized in that the obtained supernatant is concentrated or dried. 제1항에 있어서, 살아있는 효모에 대해 중량비로 0.01-3%의 키토산을 첨가하는 것을 특징으로 하는 효모추출물의 제조법.The method for producing a yeast extract according to claim 1, wherein chitosan of 0.01-3% is added to the live yeast by weight ratio. 살아있는 효모와 물의 혼합물에 키토산의 산성 용액을 첨가하여, pH 2.5-7.5, 30-54℃에서 10-20 시간 효모를 자가분해시켜서 자가분해액을 형성시키고, 자가분해액을 원심분리하여, 상등액을 얻고, 상등액을 농축 또는 건조하는 것을 특징으로 하는 효모추출물의 제조법.An acidic solution of chitosan was added to the mixture of live yeast and water, and the autolysis of the yeast was carried out at pH 2.5-7.5 and 30-54 ° C. for 10-20 hours to form a autolysis solution. The method for producing yeast extract, characterized in that the obtained supernatant is concentrated or dried. 제3항에 있어서, 살아있는 효모에 대해 중량비로 0.01-3%의 키토산을 첨가하는 것을 특징으로 하는 효모추출물의 제조법.4. The method for producing yeast extract according to claim 3, wherein chitosan of 0.01-3% is added to the live yeast by weight ratio. 제1항의 방법으로 제조한 효모추출물.Yeast extract prepared by the method of claim 1. 제2항의 방법으로 제조한 효모추출물.Yeast extract prepared by the method of claim 2. 제3항의 방법으로 제조한 효모추출물.Yeast extract prepared by the method of claim 3. 제4항의 방법으로 제조한 효모추출물.Yeast extract prepared by the method of claim 4.
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